Perfect Potato Soup

By Marilee Wilson Mack

4.71 / 5

30min

50min

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6 russet potatoes peeled and cut into 1/2-inch cubes
5 slices bacon cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery cut into 1/4-inch slices
½ large onion diced small
20 baby carrots cut into 1/4-inch pieces
2 teaspoons kosher salt divided
1 ½ teaspoons freshly ground black pepper divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4 green onions finely sliced
1 dash paprika or to taste